Chewy Oatmeal M&M Cookies
by DK
on
Jul 22, 2015

Like any kid his age, my little dude is always trying to coax me, into buying all kinds of colorful junk he spots at grocery aisles. And like any mom my age and know hows, I refuse! And that's 90% of how we both keep ourselves busy. This dratted candy gets on to my nerves. If curses could really affect anyone, most of the companies flaunting their rotten wares at supermarkets should have closed shop by now! I understand trying to make profit, but I don't get this careless, irresponsible, malicious attitude of companies trying to make profit at the cost of health - especially kids.

OK, before I get into my rant mode, let me instead focus on the post at hand. These cookies, right here, might not win the looks contest, but they more than make up in the taste department. So much so that it has found fans in both kids and adults alike, which is really saying something. My cup measurement was way off with the grams measurement mentioned in the original recipe, hence I stuck with grams measure for all ingredients, wherever applicable. If you want in cups, refer the original link. These are chewy, not overly sweet, softer than most cookies, extremely addictive with occasional crunch from the M&Ms. These make 30+ cookies but don't count on them to last long. In my house they got over in 4 days flat!

Cook time:
Under 15 min

Prep time:
30 min to 1 hour

Serves:
8+ people

Yields:
Made 32 cookies although the original recipe mentions 20

Ingredients

115g Unsalted Butter, softened to room temperature, see Tips

150g Dark Brown Sugar, packed

50g Cane Sugar

1 large Egg, see Tips

2 tsp pure Vanilla Extract

140g Old-fashioned Rolled Oats

80g All-Purpose Flour (organic and unbleached)

45g Whole Wheat Pastry Flour

1/2 tsp ground Cinnamon

1/2 tsp Baking Soda

1/4 tsp Sea Salt

160g M&Ms Candies, plus extra for topping , see Tips

Tips

1. Butter: I used cultured butter for this recipe. You can also substitute half of the butter with 3/4th of EVOO Coconut oil.

2. Eggs: I use pasture raised organic eggs. You can also use 2 egg whites instead of 1 whole egg. If Eggs are not your thing, try checking my Egg Substitutions Chart for options that you can use in this recipe.

11.
Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Roll balls of dough (about 1 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. Yes, my little one decided to stay by the side to make sure he gets to keep his cookies and eat it too!

12.
He pressed a few extra M&Ms into the tops of the cookies. He probably would have stuffed some more if not for his mommy insisting on some damned blog post looking palatable like anyone who cares!

13.
Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft and might appear undone but they will firm as they cool.

14.
Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months